Spicy Korean Bulgogi Rice Bowl Recipe


INGREDIENTS:

For the meat:

  • ¾ Ib. lean ground beef
  • 1½ Tbs low-sodium soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 Tbs minced garlic (1 clove)
  • 1 Tbs chopped green onion
  • ¼ tsp pepper
  • 2 tsp toasted sesame seeds

For the cucumber:

  • 2 cucumbers, sliced thinly
  • 2 tsp kosher salt
  • ⅓ cup water

For the bibimbap:

  • 2 cups brown rice
  • 2 Tbs gochujang (red pepper paste), adjust to taste
  • 1 Tbs sesame oil
  • 1 Tbs toasted sesame seeds
  • seaweed flakes (optional)

INSTRUCTIONS:

  1. Marinate the meat for at least 10 minutes. Cook in a skillet over medium-high heat.
  2. Place cucumber slices in a large bowl. Add salt and water, and let stand for about 5 minutes. Squeeze out all the water and spread slices out on a plate.
  3. In a large bowl, add cooked meat, cucumber slices, rice, gochujang, sesame oil and sesame seeds. Mix together and enjoy!


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